tessie-in-cincy
Well-known member
Had this last week and it was really yummy. My cousin didn't have sesame oil on hand but it was still great without it. The cumin really makes it different.
Recipe: Garlicky Sesame-Cured Broccoli Salad
Source: The New York Times
Published: February 20, 2008
Time: 10 minutes, plus 1 hour marinating
1 1/2 tsp red wine vinegar
1 tsp kosher salt, more to taste
2 heads broccoli, 1 lbs each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 tsp cumin seeds
2 tsp roasted (Asian) sesame oil
Large pinch crushed red pepper flakes
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre
http://www.google.com/url?sa=t&ct=res&cd=1&url=http%3A%2F%2Fwww.nytimes.com%2F2008%2F02%2F20%2Fdining%2F201arex.html%3Fref%3Ddining&ei=Ms2lSK6qBaaqiAHn98WNDQ&usg=AFQjCNE5HD36BYHQeWovCLw03CV9bg9wBw&sig2=KrV1_MLH7w9MwF016n6aQQ
Recipe: Garlicky Sesame-Cured Broccoli Salad
Source: The New York Times
Published: February 20, 2008
Time: 10 minutes, plus 1 hour marinating
1 1/2 tsp red wine vinegar
1 tsp kosher salt, more to taste
2 heads broccoli, 1 lbs each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 tsp cumin seeds
2 tsp roasted (Asian) sesame oil
Large pinch crushed red pepper flakes
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre
http://www.google.com/url?sa=t&ct=res&cd=1&url=http%3A%2F%2Fwww.nytimes.com%2F2008%2F02%2F20%2Fdining%2F201arex.html%3Fref%3Ddining&ei=Ms2lSK6qBaaqiAHn98WNDQ&usg=AFQjCNE5HD36BYHQeWovCLw03CV9bg9wBw&sig2=KrV1_MLH7w9MwF016n6aQQ